Roasted Chicken and Vegetables Sheet-Pan Dinner (Cooking for 2)
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Updated Nov 8, 2016
This delicious roasted chicken and veggie dinner comes together quickly, is guaranteed to please and proves that you don’t need to feed a crowd to enjoy a sheet-pan supper.
Roasted Chicken and Vegetables Sheet-Pan Dinner (Cooking for 2)
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- Prep Time 15 min
- Total 60 min
- Servings 2
- Ingredients 8
Ingredients
- 1 medium unpeeled russet potato, cut in 1-inch pieces
- 1 cup cauliflower florets
- 1 tablespoon butter, melted
- 1/8 teaspoon ground red pepper (cayenne)
- 1 cup large broccoli florets
- 2 bone-in skin-on chicken thighs
- 2 teaspoons Montreal chicken grill seasoning
- 1 tablespoon chopped fresh Italian (flat-leaf) parsley leaves
Instructions
-
Step1Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix potatoes, cauliflower, melted butter and red pepper; pour into pan. Roast 20 minutes.
-
Step2Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.
Nutrition
290
Calories
11g
Total Fat
24g
Protein
24g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 100
- Total Fat
- 11g
- 16%
- Saturated Fat
- 5g
- 25%
- Trans Fat
- 0g
- Cholesterol
- 105mg
- 36%
- Sodium
- 400mg
- 17%
- Potassium
- 940mg
- 27%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 4g
- 17%
- Sugars
- 3g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 60%
- 60%
- Calcium
- 6%
- 6%
- Iron
- 15%
- 15%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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